In a Cruset or non-stick skillet, sauté 1 small head of cabbage and 1 pound fresh spinach leaves in olive oil and minced garlic. Reduce the heat and let cook until cabbage begins to wilt. Add salt and pepper to taste.

Pour contents of skillet in a baking pan.

In a separate bowl, whisk 3 eggs and a splash of milk. For the mixture of the cabbage and spinach. Top the contents of the baking pan with cheddar or brie and bake in a 375 degree F oven for 25 minutes or until egg is set and cheese is golden.

Serve hot or at room temperature. Serves 4 for lunch or 2 for dinner.